These pumpkin-apple muffins are made with no grains, only coconut flour. I sweetened them with only a bit of maple syrup and an overripe banana for the perfect healthy breakfast.

Autumn Muffins (Vegan)

Autumn Muffins (Vegan) |


1 cup pumpkin puree
1/2 cup coconut flour
2 tsp cinnamon
2 tsp pumpkin pie spice
3/4 tsp baking soda
3/4 tsp baking powder
1 overripe banana, mashed
3 tbs maple syrup
3 tbs coconut oil, melted
1 tsp vanilla extract
1 Macintosh apple, chopped into small cubes
1/4 cup chia seeds


  1. Preheat oven to 400 degrees.
  2. Add coconut flour, baking soda, and baking powder to bowl and whisk until thoroughly combined.
  3. Add the remaining ingredients and mix until uniform batter is formed.
  4. Line a muffin pin with papers, or grease with coconut oil or baking spray.
  5. Fill each tin to the top — they don’t rise too much.
  6. Sprinkle tops of muffins with chia seeds for an added crunch when baked. Bake for 20-22 minutes.
  7. Let fully cool before removing from tin.
  8. Enjoy with almond butter, jam, or alone!


For my bio I would use: I am a creative young woman in New York. I have learned to put my obsession with design and aesthetics in multiple directions -- photography, food, writing, and exploring digital mediums. Currently, I am also and Advertising and Marketing Communications student, a published food writer and photographer, and a social media intern at America's favorite food channel. I like to post photos on @SheLovesFoodNYC of food that will make you feel good.

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